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Thursday, 19 December 2013

Gulab
Jamuns do not need any introduction. Its favorite of all and can be made on any
occasion. There are various methods to prepare Gulab Jamuns. The easiest way to
prepare them is with Milk Powder. It’s a bit tricky but if you are going to
follow the recipe as it is, I am sure you will have a great treat. Video :-

Friday, 13 December 2013

Here is the recipe for Classic
white bread with Italian herbs. It has a golden brown crust and inside it is
super soft. It’s a very simple recipe and turns out very delicious. The bread keeps
well on the counter for 2-3 days. For longer life, refrigerate it in
a zip-lock/air tight container for upto 7 days. You can prepare
sandwiches, cutlets, toast with butter/jam and many more. When you are going to prepare it your entire kitchen will be filled up with the nice aroma of bread and herbs. I am sure once you
start baking it you won’t like to purchase it from outside.

Ingredients

All purpose flour/maida - 2 1/2 cups

Active dry Yeast - 1 tbsp

Sugar - 1 1/2 tbsp

Milk - 1/4 cup

Water - 3/4 cup

Salt - 1/4 tsp

Olive oil - 3 tbsp (Instead of olive oil any other vegetable/sunflower
oil can be used)

Italian Herbs - 1 tbsp

Procedure

In a big bowl mix water and milk
together and make it luke warm (To know whether the liquid is luke warm or not
just insert your finger, it won't burn or approx 45 degree Celsius). Now
dissolve sugar into it and gradually add yeast in it. Keep aside for 10-15 minutes.
You will find that the yeast has become frothy. Now add one cup of All purpose
flour and mix well with a whisker and again keep for 10 minutes. You will find
that the mixture has again become frothy. Now add herbs, oil, salt and rest of
the flour little by little and make a dough. Dough will be a bit sticky but let
it be. Sprinkle some flour on the working surface and knead atleast for 10
minutes. Keep the dough in a well greased bowl and cover with a wet kitchen
towel. Keep aside for 1 to 2 hours until the dough double's in size. When the
dough is done then punch it and again knead it for 3-4 minutes. Shape the loaf
and place it in the greased bread pan. Cover it again with a wet kitchen towel
and keep it for 1 hr or unless the dough is doubled in size. In the mean time
pre heat the oven to 220 degree Celsius and place some water in an ovenproof
pan and keep it on the oven base. (As shown in the pic)

Keep the loaf in oven and reduce the
temperature to 190 degrees Celcius and let it cook for 30-35 minutes.

If the
loaf crust starts becoming dark brown, then immediately cover it with an aluminum
foil. This will stop making the crust darker.

If you want you can apply some butter over the crust to make it soft and moist.

Wednesday, 11 December 2013

Dhokla is a vegetarian snack item
that originates from Gujarat. Traditionally it is made with a fermented batter
derived from rice and chickpea splits. But in today's busy life its a big task.
I have experimented a lot and finally got an easy and simple to make recipe
with besan. Its a no time fail recipe and if you follow all the steps correctly
I am sure your dhokla will be a hit !!!!!!!!!

Ingredients -

Besan (Gram Flour) - 1/2 cup

Thick
yogurt/curd (Strained the extra water) - 1/4 cup

Lime juice -
2 Tbsp

Grated
ginger - 1Tbsp

Oil - 2 Tbsp

Sugar - 3
Tbsp

Mustard
seeds - 1 tsp

Curry leaves
few

Green Chilies
(Slitted) few

Salt as per
the taste

Eno or any
other fruit salt - 1 tbsp (Here I would like to update that I prepared the dhoklas again by using 3/4 tbsp of Eno and results were the same. So you can now use 3/4 tbsp of Eno or fruit salt too)

For the Dhokla -

In a bowl add besan, ginger,
curd, 1tbsp lime juice, 1tbsp sugar, salt, 1 tbsp oil and mix well. Then add
water little by little to make a smooth paste (Paste should not be very thick
nor very watery). Keep aside. Now grease the microwave safe dish properly with
some oil. The dish in which you are preparing Dhokla should not be very big (try to take a square box which is approximately 3-4" in height and 6-7" wide), otherwise
the Dhokla will not rise well. Then add the fruit salt and give a quick mix,
pour it in the container (don't fill completely the dish/container).Immediately microwave it on high power for about 4-5 minutes. Microwaves power
vary hence after 4 mns keep checking the dhokla with a toothpick. When done,
take it out and keep aside for cooling.

For the Tempering -

Take rest of the oil in a pan, as
soon as it gets heated up add mustard seeds to it, after it splitters add green
chilies and curry leaves. Fry it for 30 secs add 1 cup of water and let it
boil. As soon as it is boiled add sugar and a pinch of salt and give it a mix.
Now switch of the flame and add lime juice.

Cut the cooled Dhokla into small
pieces (or as per your choice). Pour the entire tempering on to the dhokla,
give it a rest for 2-3 minutes and its ready to be served.